Tuesday, October 05, 2010

Brookston Cooks!

An adorable small Indiana town with lots of sass, no make that salsa coming from the kitchen of Two Cookin’ Sisters on Prairie Street. The brightly painted store with flower pots overflowing with blooms is stocked filled with Indiana products including the Sisters own line of jams, jellies, pickles, relishes, salsas, nuts and granola. Besides that, pick up such Hoosier foods as Wolf’s Chocolates made in nearby Attica, B&B Pit Cooked Pork with Barbecue Sauce from Evansville, the delightfully named Moots Creek Cranberry-Orange Sauce and their Craizinutapple Butter, honey from Wildcat Apiary, Grandma’s Garden Pomegranate Jelly and a selection of Victorian House Scones mixes.

Sweet Potato Biscuit
These directions are for 1 bag of Original Recipe Biscuit mix from Victorian House Scones which provided the recipe below.


You will need: 3/4 cup (1 1/2 sticks) butter, 3/4 cup  cooked/mashed sweet potato,
1/4 cup (+ maybe 1 or 2Tbsp.) buttermilk , 1/4 teaspoon nutmeg

Mix 3/4 cup cooked/mashed sweet potato with enough buttermilk to equal one cup. Mix and set aside.

Pour contents of bag into mixing bowl with 1/4tsp. nutmeg. Cut in 1 1/2 sticks chilled butter until mixture is fine and crumbly.

Stir in buttermilk/sweet potato mixture. Dough will form a soft ball. Turn dough out onto floured board, and knead gently 3-4 times. 1 – 2 tablespoons of extra buttermilk may be needed to form a soft ball.

 Divide dough in half. Shape each half into a flattened circle, 6-7” in diameter, approximately 3/4” thick.

 Using a sharp knife, cut circle into eighths (or quarters if larger biscuits are desired). Dough may be frozen at this point for later use.

Place biscuits on parchment lined cookie sheets. Bake in preheated oven at 425 degrees for 13-18 minutes (time will vary with biscuit size). Top should be light golden brown when done.


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